Broccoli Salad

This recipe comes from my Mom, who is both my cooking teacher and my inspiration. I'm not sure if it's hers, or it came from somewhere else, but it's definitely a winner!

Broccoli Salad

2 pounds broccoli, cut into florets (5 cups)

10 slices crisply-cooked bacon, crumbled

½ C. golden raisins

½ C. sunflower nuts

¼ C. chopped red onion

1 C. mayo

2 T. Sugar (sometimes more is needed, judge by taste)

2 T. White wine vinegar


Combine broccoli, bacon, raisins, sunflower nuts and onion in large bowl. In small bowl, combine mayo, sugar and vinegar; blend well. Toss dressing with broccoli mixture. Refrigerate, covered, for several hours to let the flavors mingle. Enjoy!